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Air Fryer Chicken Burgers

Air Fryer Chicken Burgers

These delicious Air Fryer Chicken Burgers are loaded with flavor and are quick and easy to make. They are perfect for a weeknight meal.

This recipe is a great way to make the most juicy chicken burger patties you have ever eaten. I love my air frier and really believe that air fryer recipes make food healthier, crispy, and so convenient. You can use them to roast, bake, grill, fry, and even reheat leftovers. And, this air fried chicken burger recipe is basically perfect, in my opinion.

Gather all Ingredients

To get started, you’ll need the following ingredients:

To make this recipe, you will need the following ingredients: ground chicken (I like to use ground chicken breast, but chicken thighs will work too), onion, bread crumbs (panko bread crumbs or gluten free are great options), egg, mayonnaise, Dijon mustard, salt, black pepper, and whole wheat burger buns (gluten free or low carb buns can also be used).

Optional toppings – use your favorites: lettuce, tomatoes, pickles, onions, cheese, avocado, mayonnaise, mustard, and/or ketchup.

You can customize your air fryer chicken patties with different seasonings and flavor profiles. For example, you can try adding Italian or Cajun seasonings, garlic or garlic powder, paprika, or any of your favorites.

How to make this Recipe:

  1. Combine all ingredients

    Place the ground chicken, onion, breadcrumbs, egg, mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl. Next, stir to combine (do not over-mix).

  2. Shape patties

    Shape the chicken mixture into 4 patties (they will be sticky). Press your thumb into the center of each chicken patty to create a divot, so that when they cook, they stay flat.

  3. Air fry

    Finally, place chicken patties to the air fryer basket and cook at 380°F for 5 minutes or until lightly browned. Flip the patties over and cook for an additional 5 minutes or until the internal temperature reaches 165 degrees F. Serve with your favorite toppings and condiments.

Air fryer ground chicken burgers are always a hit because these juicy chicken burgers are always seems to be more juicy and flavorful than burgers made of ground beef. And, air frying food is definitely an easy choice for me for weeknight meals.

Common Questions

Can you add cheese to chicken burgers in the air fryer?

Yes, you can add cheese to chicken burgers. Place a slice of cheese on each patty during the last 1-2 minutes of cooking to allow it to melt.

Can you cook other ingredients with the chicken burgers in the air fryer?

Yes, you can cook vegetables or other sides in the air fryer along with the chicken burgers. Just ensure they are spaced out and the basket is not overcrowded.

How do you store leftover chicken burgers?

Store leftover chicken burgers in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 350°F for 3-5 minutes until warmed through.

Can you use ground turkey instead of chicken for air fryer burgers?

Yes, you can substitute ground turkey for ground chicken using the same method and cooking times. Ensure the internal temperature reaches 165°F for doneness.

Air Fryer Chicken Burgers

More Chicken Recipes you will Enjoy!

Chicken and Zucchini Meatballs
Pecan and Cranberry Chicken Salad
Chipotle Chicken Chili
Harissa Honey Chicken
Air Fryer Chicken Kabobs

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Air Fryer Chicken Burgers

Juicy Air Fryer Chicken Burgers are a healthy and delicious weeknight meal that come together in under 30 minutes. Easy, tasty and quick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound ground chicken
  • ½ medium onion (finely chopped)
  • 1 cup bread crumbs
  • 1 large egg
  • 1 ½ tablespoons mayonnaise (any mayo will work)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)
  • 4 whole wheat hamburger buns
  • Optional toppings: lettuce, tomato, cheese, avocado, red onion, mayo, ketchup and/or mustard

Instructions
 

  • Place the ground chicken, onion, breadcrumbs, egg, mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl. Stir to combine. Do not over-mix.
  • Shape the chicken mixture into 4 ground chicken burgers (they will be sticky). Press your thumb into the center of each patty to create a divot, so that when they cook, they stay flat.
  • Place chicken patties to the air fryer basket and cook at 380°F for 5 minutes or until lightly browned. Flip the patties over and cook for an additional 5 minutes or until the internal temperature reaches 165 degrees F.
  • Serve with your favorite toppings and condiments.
Keyword air fryer burgers, air fryer chicken burgers, burgers, chicken, chicken burgers, chicken burgers in air fryer

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes:

Cold Ramen Noodle Salad

Cold Ramen Noodle Salad

This Cold Ramen Noodle Salad combines great flavors and textures of the vegetables and ramen noodles with a homemade dressing. This cold salad is the perfect warm weather salad.

Gather all Ingredients

To get started, you’ll need the following ingredients:

Cold Ramen Noodle Salad Ingredients

How to make this Recipe:

  1. Prepare dressing

    In a small bowl, mix all of the ingredients for the dressing.

  2. Cook noodles and add ingredients in a bowl

    In a saucepan, bring four cups of water to a boil, then add the two ramen noodle cakes. Cook ramen noodles according to package instructions, just until tender.  Rinse under cold water. In a large salad bowl, add the cooked ramen noodles, lettuce, cucumber, carrots, edamame, green onion, cilantro, peanuts, and sesame seeds.

  3. Add dressing and toss

    Add dressing and toss together.

  4. Enjoy

    Top with the additional peanuts and sesame seeds, if desired. Serve cold.

Cold Ramen Noodle Salad: Frequently Asked Questions

Can I use any type of ramen noodles for this salad?

Yes, you can use any type of ramen noodles. Just cook them according to the package instructions and make sure to rinse them with cold water to cool them down before mixing with other ingredients.

Can I add protein to this Salad?

Yes, adding protein can make the salad more substantial. Options include cooked chicken, tofu, shrimp, or even hard-boiled eggs. For a vegetarian option, you could use edamame or chickpeas.

How long can I store Ramen Noodle Salad in the fridge?

Ramen Noodle Salad can be stored in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If you’re adding ingredients that might get soggy, such as leafy greens or crispy toppings, keep them separate and add them just before serving.

Cold Ramen Noodle Salad

More Salad Recipes you will Enjoy!

Spinach Arugula Salad with Strawberries
Arugula Quinoa Salad
Potato Salad with Greek Yogurt
Pecan and Cranberry Chicken Salad
Brown Rice Quinoa Salad

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Cold Ramen Noodle Salad

This light and fresh Cold Ramen Noodle Salad is a delicious, healthy, and unique summer salad. It's quick and easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Asian
Servings 3

Ingredients
  

  • 2 ramen noodle cakes (millet and brown rice ramen) (70 g each)
  • 1 head romaine lettuce (shredded)
  • 1 ½ cups cucumber (english or persian) (thinly sliced)
  • 1 cup carrots (thinly sliced or shredded)
  • ¼ cup green onions or chives (thinly sliced)
  • 1 cup shelled edamame (cooked and cooled)
  • ⅓ cup cilantro leaves (roughly chopped)
  • ½ cup roasted peanuts
  • 2 teaspoons sesame seeds (white or black)

Dressing

  • 3 tablespoons lime juice
  • 2 tablespoons honey
  • 1 teaspoon fish sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon lime zest
  • ½ teaspoon chili paste (or to taste)
  • 1 teaspoon fresh ginger (grated)
  • ¼ cup water

Instructions
 

  • In a small bowl, mix all of the ingredients for the dressing.
  • In a saucepan, bring four cups of water to a boil, then add the two ramen noodle cakes. Cook ramen noodles according to package instructions, just until tender.  Rinse under cold water.
  • In a large salad bowl, add the cooked ramen noodles, lettuce, cucumber, carrots, edamame, green onion, cilantro, peanuts, and sesame seeds.
  • Add dressing and toss together.
  • Top with the additional peanuts and sesame seeds, if desired. Serve cold.
Keyword cold ramen noodle salad, noodle salad recipe, ramen noodle salad, ramen salad

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

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Most Recent Recipes:

Salmon Salad Pitas

Salmon Salad Pitas

Salmon Salad Pitas can be a quick and delicious lunch or dinner. Pink salmon is mixed with lettuce, celery, red onion, dill, cucumbers, and flavorful dressing served inside a whole wheat pita along with fresh tomatoes.

These healthy Salmon Salad Pitas come together with just a few simple fresh ingredients. The key is to use good salmon and load it up with crunch and flavor using fresh ingredients.

What kind of pita bread should you use?
Pita bread comes in various sizes, thicknesses, and varieties. I like using the whole wheat or whole grain pita bread. These variations are made from whole wheat or whole grain flour, offering more fiber and nutrients compared to regular white pita. They can be a healthier option and work well with any filling, dip, or dish where you would use regular pita.

This creamy and crispy, inexpensive, and simple salmon salad is the one you’ve been searching for. It’s incredibly delicious, balanced and perfect with a whole wheat pita along with fresh tomatoes.

How to make this Recipe:

  1. Prepare the dressing

    In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, and a pinch of salt and black pepper. Whisk until well combined.

  2. Add salad ingredients

    To the same bowl, add the lettuce, salmon, celery, red onion, dill, and cucumber, and toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper to taste.

  3. Make Salad Pitas

    If you prefer a warm pita, you can warm your pita in an oven at 350°F for a few minutes or in the microwave for 10-20 seconds. Place the pita on a cutting board, slice it in half, and open each side to create a pocket. Then fill each side of the pocket with sliced tomatoes and the salmon salad mixture.

Salmon Salad Pitas: Frequently Asked Questions

What can I serve with Salmon Salad Pitas?

They pair well with a side of fresh fruit, a simple green salad, or a light soup. You can also serve them with a side of chips or vegetables for additional crunch.

Can I use a different type of fish for the salad?

Yes, you can substitute salmon with other types of fish like tuna or trout. The flavors will vary slightly, but it still will be delicious.

Can I add cheese to my Salmon Salad Pitas?

Yes, feta or goat cheese can be a great addition for added flavor. Sprinkle some crumbled cheese on top of the salmon salad.

Salmon Salad Pitas

More Seafood Recipes you will Enjoy!

Tuna Salad Recipe
Shrimp and Black Bean Quesadillas
No-Mayo Tuna Pasta Salad
Honey Garlic Salmon Bites
Tuna Melt Wrap

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Salmon Salad Pitas

These Salmon Salad Pitas are perfect for a quick and easy lunch or dinner. Ready in about 10 minutes and filled with protein and veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 1 can (6 oz) pink salmon (drained)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh dill (finely chopped)
  • 1 cup romaine lettuce (chopped)
  • ¼ English cucumber (or one small cucumber) (diced)
  • 1 rib celery (diced)
  • ¼ cup red onion (thinly sliced)
  • ½ medium tomato (sliced)
  • 1 pita (whole wheat)
  • Salt and black pepper to taste

Instructions
 

  • In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, and a pinch of salt and black pepper, and whisk until well combined.
  • To the same bowl, add the lettuce, salmon, celery, red onion, dill, and cucumber, and toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper to taste.
  • If you prefer a warm pita, you can warm your pita in an oven at 350°F for a few minutes or in the microwave for 10-20 seconds.
  • Place the pita on a cutting board, slice it in half, and open each side to create a pocket. Then fill each side of the pocket with sliced tomatoes and the salmon salad mixture.
Keyword pitas, salmon pitas, salmon salad pitas, salmon salad recipe

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

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